Succotash with Edamame Southern Hospitality with Twist

Succotash is an amazing Southern dish, traditionally its made with lima beans. I have substituted edamame for a twist on a tradition. It’s not that I don’t like lima beans, but growing up they were sort of punishment. The Beans I was made to eat were never fresh, always frozen, and served in a pile on the plate. In truth, I really like lima beans, fresh, and prepared with some olive oil, but these lifeless beans still stick in my memory as a “punishment” food. “Finish your lima beans, or go to your room!” food. Because I’m older now, and can essentially do what I want, I don’t use them very much.

Today we were craving some sweet corn and wanted to have a summer Succotash, but with my aversion to lima beans, well we needed a replacement. In their place I thought, what about edamame? As I contemplated this thought and issue arose, a lima bean is a bit creamy and soybean is a bit firm. To get the creaminess I added some potatoes. It turned out as a wonderful twist on a traditional Succotash.

Sweet Succotash

We are in the midst of a heat spell, it is the nature of tropical Southwest Florida, like 90+ (33 c) in November. Luckily, Succotash is a great late spring to a summer dish. It fits perfectly on our sultry night, don’t get me wrong, now that good fresh corn is a year-round thing, it is a great dish in winter too. Especially when you really need a taste of summer. It is also really easy. In addition, I threw some grilled shrimp on top for me and some grilled chicken for Sherry, who does not eat shrimps.

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Succotash with Edamame Southern Hospitality with Twist

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By Rick Britt – Serves: 4

Prep Time: 20 minutes – Cooking Time: 15 minutes

Succotash is an amazing Southern dish, traditionally its made with lima beans. I have substituted edamame for a twist on a tradition.

Ingredients

• 4 ears of sweet corn shucked and kernels cut from the cob
• 1 cup (340 g) shelled edamame (If frozen let it thaw)
• 8 baby potatoes quartered
• 1 Jalapeno finely chopped (apportion this depending on the level of spice you enjoy)
• 2 cloves of garlic finely chopped
• 1 orange or red bell pepper diced
• 1 onion diced
• 8 cherry tomatoes quartered
• 2-3 large basil leaves cut into ribbons
• 2 Tbsp cider vinegar

Instructions

1

Start with the potatoes, chop and parboil in mildly salted water for 2 minutes, drain and set aside to cool

2

While the potatoes cool, chop and prepare everything else, keep each ingredient separate.

3

In a large saute pan, on high heat add two good plugs of olive oil.

4

When nice and hot add the cooled potatoes, brown for 2 minutes tossing often to evenly brown them.

5

Reduce to medium heat, add onions and bell pepper, stir and cook often cook for 2 minutes.

6

Add the Remaining Vegetables

7

Add all the remaining ingredients, except for the vinegar and basil and cook for 6 minutes stirring often.

8

Finally, Add the vinegar and basil, and cook for 3-4 more minutes stirring often.

9

Serve Succotash as a side, or with some grilled protein on top.

WINE MATCHING

A big red, like a Malbec. I realize this is a vegetable dish, and a summery one, but I really like a nice high altitude Malbec from Argentina here. One of those reasonably priced wines that adds a chewy and big flavour to what you are eating. Be sure and ask at your wine store for a high altitude Malbec it makes a difference. Give it a try.